For shrimp lovers, there is nothing tastier than delicious steamed shrimp sprinkled with Old Bay Seasoning and accompanied by potatoes, onions, and corn. Cover your table with newspapers, bring out the crowd, and feast on this wonderful meal of hot and steaming, scrumptious shrimp.
4 pounds unpeeled jumbo shrimp (21 to 25 count)
1/2 cup OLD BAY® Seasoning
4 quarts water (16 cups)
1 can (12 ounces) of your favorite beer (optional but recommended!)
2 tablespoons of salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
8 ears fresh corn, shucked and halved crosswise
Combine the beer, water, salt, and Old Bay Seasoning in a large stock pot and bring to a boil on medium/high heat.
Add the onion wedges and quartered potatoes and continue cooking for 9 minutes. Add the corn and continue cooking for approximately 6 more minutes.
Gently add the shrimp to your potato and vegetables and continue cooking for about 4 minutes until the shrimp are opaque and turn a pink color.
Next, strain out the liquid and transfer the cooked shrimp, onion, corn, and potatoes to a platter or big serving bowl or place them onto a table covered with your favorite paper covering for something different.
Add more Old Bay Seasoning once you have your dish presented for an added touch of seasoning. Enjoy this meal hot!
Wow, is there a shrimp meal tastier than this? Coconut Shrimp with Pina Colada Sauce tastes very much like the kind on the Red Lobster menu. Now you can make this super yummy meal at home without the extra expense of eating out. In today’s economy, making scrumptous dishes at home is the way to go. Here is an excellent recipe to add to your shrimp recipe collection that is sure to impress.
1 1/2 lbs jumbo (large) shrimp, raw, peeled, deveined, and butterflied
1/3 c canned pineapple drained (use fresh pineapple for an even better taste)
1/3 cup sour cream
1/3 c coconut rum
2 Tablespoons powdered sugar
1 1/2 cup liquid pina colada drink mix (divided)
2 c sweatened coconut
2 c plain bread crumbs
1 1/2 c corn starch (divided)
1/2 cup of olive oil or vegetable oil
1. In a medium bowl, place 1 cup of corn starch in the bowl and set it aside.
2. Mix 1 cup of the pina colada drink mix, rum, and powdered sugar in a separate bowl and set this aside.
3. In a 3rd separate bowl, add the bread crumbs, coconut flakes, and 1/2 cup of the corn starch and blend together. Set this aside.
4. Take the shrimp and coat it in the plain corn starch. Then dip the shrimp in the pina colada mixture. Next dip in the coconut flake mixture and alternate between dipping in the pina colada mixture to the coconut mixture.
5. Heat the oil in a skillet and fry the shrimp until golden brown (only a few minutes each side). Drain the shrimp on paper towels.
6. For the dipping sauce, mix together 1/2 cups of pina colada drink mix, the pineapple, and sour cream.
Serve shrimp hot with coconut dipping sauce on the side. These can probably be baked as well for a more healthy alternative to frying. If anyone has made these in the oven and would like to share your experiences please feel free to leave a comment! Thanks for reading.
Jambalaya Shrimp is a Cajun type of seafood dish which is usually served with a spicy type of rice. If you desire, smoked turkey or sausage can be a substitute for the ham. This dish is often seen in southern restaurants or in places like Louisiana. This recipe makes 4 servings with enough shrimp for everyone.
1 1/2 lbs of raw shrimp – peeled and deveined
1/2 cup of ham – diced
1 Tablespoon parsley
2 medium onions, chopped
10 garlic cloves, minced
2 cups of low-sodium chicken broth
1 can of diced tomatoes – 14 oz
2 teaspoons of thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon of white pepper
1 1/2 cups white rice
2 tablespoon vegetable oil or olive oil
1. Cook rice according to package directions. Set aside.
2. Heat the 1 tablespoon of vegetable oil in a medium saucepan. Saute the shrimp for about 3 minutes each side.
3. Heat the remaining 1 tablespoon of oil in a large saucepan. Add onions and garlic and saute for about 5 minutes, until the onions turn clear.
4. Add the rice, broth, tomatoes, ham, thyme, salt, cayenne, and pepper. Bring to a boil. Reduce the heat and simmer, covered for about 5 minutes.
5. Add the shrimp and stir, cooking on low for an additional 3-4 minutes.
6. Garnish the dish with parsley and serve hot.
If you have tried this recipe and have any suggestions feel free to comment or to add a picture of your completed dish! Thank you for reading and happy cooking!
Pineapple and teriyaki lovers will appreciate this grilled shrimp recipe which is very high in protein at 30 grams per serving and low in fat at only 2 grams of total fat (0 g saturated fat). If you don’t have a grill, try using your oven’s broiler and use metal skewers rather than wooden skewers. Just broil approximately 5 inches from the broiling heat for 3-4 minutes on each side until the shrimp turn pink and are no longer see-through.
1 1/2 lbs medium to large shrimp, peeled and deveined
2 red bell peppers, cut to 1 inch pieces
2 medium sweet onions, cut to 1 inch pieces
1/2 of a pineapple, cored and cut to 1 inch cubes (or can use canned pineapple but the taste of fresh pineapple can’t be beat). Reserve 1/8 cup of the pineapple juice
1/4 cup teriyaki sauce
2 tablespoons teriyaki sauce
4 cups of cooked white rice
1. Use a gallon-sized sealable plastic bag (Ziplock has great bags for this use) and place the shrimp into the bag. Pour in 1/4 cup of the teriyaki sauce and 1/8 cup of pineapple juice. Reserve 2 tablespoons of the teriyaki sauce aside and do not use for the marinade. Seal the bag and turn to coat all of the shrimp. Place the bag in the refrigerator for about 2 hours and turn the bag every once in a while to keep the flavors moving.
2. Prepare your grill (or oven for broiling). You should spray the grill rack with a nonstick cooking spray to prevent the coated shrimp from sticking to the grill. Soak the skewers (if wooden) in cold water and heat the grill.
3. Take the bag from the refrigerator and disgard the marinade. Thread the shrimp, bell peppers, pineapple, and onion onto the skewers. This recipe will usually make about 8-12 skewers depending on the size of shrimp and vegetables.
4. Grill the loaded skewers (kabobs) and turn often until the shrimp turn pink and opaque (no longer see-through). This will take about 5 minutes per side, depending on the heat level of the grill. Shrimp should be about 5 inches from the heat source.
5. Serve the skewers hot, with rice on the side or take the vegetables and shrimp off the skewers and serve on top of the rice. Spoon the remaining 2 tablespoons of teriyaki sauce (not the teriyaki sauce used for marinade which should be discarded!!) over the shrimp and vegetables.
Who doesn’t like Shrimp Scampi? Here is a recipe for a great low-fat Shrimp Scampi meal (only 184 calories with 6 grams of total fat). If you devein the shrimp, it will give the dish a more presentable appearance.
1 1/2 lbs medium uncooked shrimp, peeled and deveined with the tails kept on
7 garlic cloves, minced
4 teaspoons of olive oil
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 lemon slices
1/4 cup minced parsley
1/2 tablespoon minced parsley
1. Heat the oil in a large nonstick skillet. Add the shrimp and saute the shrimp until they turn pink (3-4 minutes). Add the garlic and cook about 30 seconds stirring continuously for around 30 seconds. Next, transfer the shrimp to a platter and cover it to keep it hot.
2. Combine the lemon juice, wine, broth, salt, pepper, and 1/4 cup of parsley in the skillet and bring the mix to a boil. Keep boiling the mixture until the sauce is reduced by half. Next take the mixture and drizzle it over the shrimp.
3. Serve the shrimp sprinkled with parsley and garnished with lemon slices.
Enjoy! Shrimp is very high in protein and is great for those trying to control calories and increase their protein intake (this dish contains 24 g per serving!) The above recipe makes 4 servings. Rather than eating out at Red Lobster or another seafood restaurant, why not try making this dish from home?
Here is a sizzling hot shrimp favorite that’s made on the grill. Add some lime slices for an optional citrus kick or double up on the cayenne pepper sauce for an exceptionally spicy dish.
1 clove garlic, chopped or minced
2 Tablespoons Red Hot Cayenne Pepper Sauce (I use Frank’s)
2 Tablespoons Worcestershire Sauce (Lee & Perrins is a good one)
1/2 cup smoky flavored barbecue sauce
1 medium red pepper
1 medium yellow pepper
1 1/2 lbs large shrimp, raw, shelled and deveined
5 slices of lime (optional)
10 metal or wooden skewers (soak wooden skewers in ice water to prevent from catching on fire)
1. Prepare Grill for grilling.
2. Cut red and yellow peppers into 1 inch squares to thread onto skewers.
3. Mix barbecue sauce, hot sauce, garlic, and Worcestershire sauce in a small bowl.
4. Thread the shrimp, lime, and red and yellow peppers onto the skewers. Brush the skewers with the sauce mixture, leaving some of the sauce mixture reserved.
5. Place the skewers on the grill. Grill approximately 3-4 minutes and then turn the skewers, basting with the sauce mixture often. Grill an additional 3-4 minutes until the shrimp turn opaque. Be sure not to overcook shrimp or the texture will be affected.
Serve the shrimp as appetizers or as a main course. These are great with loaded baked potatoes as a side.
Enjoy this savory shrimp dish on skewers with a side of rice as the main course; or serve the Shrimp Kabobs as an appetizer to your next dinner party. Either way this shrimp recipe is sure to be a big hit.
1 Can of pineapple juice (approx 6 oz)
1 Tablespoon rice vinegar
1 clove minced garlic
1/3 cup of packed brown sugar
4 teaspoons cornstarch
1 Tablespoon reduced sodium soy sauce
1/4 teaspoon ground ginger
1 medium onion
1 green bell pepper
1 medium red bell pepper
1 cup of fresh pineapple chunks
1 lb large shrimp (raw, peeled and deveined)
10 metal or soaked wooden skewers (soak wooden skewers in ice water before grilling to prevent skewers from catching fire)
1. Mix pineapple juice, cornstarch, soy sauce, garlic, vinegar, sugar, and ginger in a medium saucepan and cook the sauce over medium heat to a boil. Once the mixture starts to thicken, continue stirring for about 2 minutes. Take off the heat and set aside.
2. Prepare your grill for grilling.
3. Cut onions and peppers into squares for threading onto skewers. The squares should be about 1 inch. Thread the peppers, piniapple, onion, and shrimp onto the skewers.
4. Place your kabobs in a medium to large dish and brush the sauce over the kabobs.
5. Once your grill is ready, place the kabobs onto the grill and grill about 3-4 minutes for each side. Once you turn the kabobs over, brush with additional sauce and continue grilling about 3-4 more minutes until the shrimp are opaque (not see through) and pink. Be careful not to overcook as the shrimp will become rubbery.
Serve the kabobs with rice or as appetizers. You can also serve them with fruit for a sensational summer meal. Enjoy!